The Indian spice, which includes cardamom, turmeric, ginger, coriander and ground pepper, has an exquisite aroma and is a favorite spice among housewives.
The benefits and harms of curry lie in its versatility, it goes well with any hot or cold dish. It is even added to drinks and pastries, to which it gives an original taste. Curry is known to be a powerful antibiotic, thanks to the turmeric in the spice. In addition to its anti-inflammatory properties, it improves the intestinal microflora and stimulates the esophagus. Turmeric gives the seasoning the ability to give us energy, cleanse the blood, and accelerate tissue regeneration.
In India, the most important benefit of curry is believed to be its ability to cleanse the chakras and subtle bodies of a person. In addition, the spice stimulates the work of the muscular apparatus, which is highly valued by yogis, normalizes metabolism, and acts as a tonic.
Also, the benefits of curry are applicable to the treatment of respiratory ailments. In addition, it is used to relieve asthma symptoms. At home, spices are used to treat rheumatism, arthritis, gout, and get rid of flatulence. And studies carried out in 1992 showed that the seasoning is able to lower cholesterol, fight atherosclerosis, and remove fat deposits in the arteries from the body.
Despite all the positive qualities of the product, there are also health risks of curry, which lie in some side effects. So, the spice can provoke bleeding, slows down blood clotting. Therefore, it is better to refuse its use before the operation.
The seasoning does not work well with some medicines. Generally worsening curry damage is possible with aspirin, clopidogrel, warfarin, and anticoagulants. Plus, it can cause gallbladder problems. The harm of curry in this case lies in its ability to increase the contractions of the gallbladder, which is very painful for patients with gallstones.
The benefits and harms of curry are being actively studied by scientists, and their findings are truly amazing. Today, it became known that the spice is able to protect the body from heart disease, cancer and Alzheimer’s disease. Studies have shown that the population of India, who regularly add seasoning to food, is four times less sick with degenerative brain diseases. The beneficial qualities of the seasoning make it a welcome guest in our diet.